Final answer:
The golden brown crust of bread is a result of the Maillard reaction, which is a chemical reaction between amino acids and reducing sugars during heating, and not an enzymatic reaction.
Step-by-step explanation:
The golden brown crust of bread is an example of the Maillard reaction, which is not an enzymatic reaction, but rather a chemical reaction between amino acids and reducing sugars that occurs upon heating. This reaction is responsible for the flavor and color changes in various foods when they are cooked. In the case of bread, when it is baked, the heat causes the sugars and amino acids on the surface to react, leading to the formation of the golden brown crust. It is important to note that this process is non-enzymatic, so while enzymes like yeast do play a role in the rising of the dough by producing carbon dioxide, the Maillard reaction itself does not involve enzymes.